Hello Cakers,
I am making a cake covered with ganache instead of buttercream what will be covered in fondant. It's starting to get warm out and I am concerned about the melting point for the ganache. I do not want to be posting pictures of a disaster next week!
Does anyone have any pointer regarding acceptable temperatures? The cake will not be able to be chilled. Thank you!!
Does anyone have any experience that they are willing to share, that would help? Thank you.
I only have a few days left to prepare. Does anyone know? What has been your experience? Thank you.
Sorry Im not that much help but I googled a bit & found this
http://www.planetcake.com.au/forums/viewtopic.php?t=239
These videos also have some info regarding Ganache & high temperatures
http://www.planetcake.com.au/
Some other threads here on CC regarding Ganache- shelf life
http://cakecentral.com/cake-decorating-ftopicp-7075959-.html&sid=e1f22c270257cceb3fd6f87b537a16d5
http://cakecentral.com/cake-decorating-ftopicp-6312715.html
http://cakecentral.com/cake-decorating-ftopic-691184-previous.html&sid=f16a080263e0fec108c048e1445cfcb9
http://cakecentral.com/cake-decorating-ftopic-695885-previous.html&sid=124b37873d77a9e1d70b62d0b38d703f
HTH
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